RHUBARB RICE PUDDING
Steps:
- In a bowl soak rice in cold water to cover 30 minutes. In a sieve drain rice and rinse under cold water.
- With a knife halve vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan. Add pod, rice, milk, cream, sugar, butter, nutmeg, and a pinch salt. Bring mixture to a boil, stirring occasionally, and simmer, partially covered, over moderately low heat, stirring occasionally, 25 minutes, or until rice is tender and mixture is creamy but still loose. Remove pan from heat and discard pod. In a small cup sprinkle gelatin over 1 tablespoon cold water and let soften 1 minute. Stir gelatin mixture into hot rice mixture until gelatin is dissolved.
- Lightly oil a 9-inch springform pan and line with plastic wrap. Pour pudding into pan and cool on a rack. Chill pudding, covered, until firm, at least 3 hours, and up to 1 day.
- Make topping:
- Have ready a tray lined with wax paper. Trim rhubarb and cut stalks crosswise into 1-inch pieces. In a 12-inch heavy skillet bring water and sugar to a boil, stirring until sugar is dissolved, and boil 1 minute. Add rhubarb and poach at a bare simmer, without stirring, until just tender but not falling apart, about 10 minutes. With a slotted spoon transfer rhubarb pieces as cooked to tray. Pour syrup through a sieve into a bowl and return to skillet. Boil syrup until it reaches soft-ball stage (see note, above; 238°F.), about 10 minutes (syrup will be reduced to about 1 cup), and keep warm, covered.
- Remove side from springform pan and invert a serving plate over rice pudding. Invert pudding onto plate and remove bottom of pan and plastic wrap. Arrange rhubarb decoratively on top of pudding and brush with warm syrup. Chill rhubarb rice pudding, uncovered, until cold, at least 1 hour, and up to 3. Serve rhubarb rice pudding chilled.
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islamic video usman khan Rakhshani
[email protected]This pudding is a great way to use up leftover rhubarb. It's a delicious and easy dessert.
Aj Sakib
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
Akash lslam
[email protected]This pudding is so creamy and smooth. It's the perfect comfort food.
SAGHARA_ BOY
[email protected]I love the tartness of the rhubarb in this pudding. It's a great balance to the sweetness of the pudding.
Abed Rohman
[email protected]This pudding is perfect for a summer dessert. It's light and refreshing.
Tyler Appel
[email protected]I've made this pudding several times now and it's always a hit. It's a great way to use up rhubarb.
BB Dad
[email protected]This pudding is so easy to make and it's so delicious. I highly recommend it.
Aina Fanhuel
[email protected]I made this pudding for my kids and they ate it all up. They said it was the best pudding they've ever had.
SEMION JOHN
[email protected]This pudding was a hit at my dinner party. Everyone loved it!
Zen Fone
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Golesedi Ramoswaana
[email protected]I'm not a huge fan of rhubarb, but this pudding was really good. The tartness of the rhubarb was balanced out by the sweetness of the pudding.
TAMIM SHAREAR
[email protected]This pudding is also great served cold. I like to make it the night before and then serve it chilled for breakfast.
Doris Nyang
[email protected]I added a little bit of cinnamon to the pudding and it gave it a really nice flavor.
Littlez78 UK
[email protected]This recipe was easy to follow and the pudding turned out great! I used frozen rhubarb and it worked just fine.
Md.Azizul Hoque
[email protected]I made this rhubarb rice pudding for my family and they loved it! It was the perfect dessert for a summer night.
CeeJay Grodes
[email protected]This rhubarb rice pudding was absolutely delicious! The rhubarb gave it a tart and tangy flavor, and the rice pudding was creamy and smooth. I will definitely be making this again.